Mussels with Coconut Ginger Lemongrass Sauce

A Cove Cuisine Main Dish

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Mussels in a Coconut Ginger and Lemongrass Broth

Inexpensive, spicy, flavorful and fun to eat

  • Dinner
  • {{ (20<60) ? (20) + 'm' : (20 %60==0)?(20 -20%60)/60 + 'h' : ((20 -20%60)/60 + 'h' + ' ' + 20%60 + 'm') }}
  • {{ (25<60) ? (25) + 'm' : (25 %60==0)?(25 -25%60)/60 + 'h' : ((25 -25%60)/60 + 'h' + ' ' + 25%60 + 'm') }}
  • Four to Six
  • Easy
  • :      
Main Dishes

Ingredients:

  • 1 quarts Shrimp Stock
  • 2 cloves Garlic, minced
  • 2 tablespoons Shallots, minced
  • 1 stalks Lemongrass, sliced longwise
  • 1/4 cups Ginger, scrapped, julienned
  • 6 leafs Kefir Lime Leaves, julienned
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Sriracha Chili Sauce
  • 3 tablespoons Sugar, Light Brown
  • 2 tablespoons Lime Juice
  • 14 ouncess Coconut Milk, unsweetened
  • 1 teaspoons Kosher Salt
  • 1 pounds Mussels
  • 1/4 cups Cilantro, chopped
  • 2 tablespoons Green Onions, minced

Instructions:

  • 1 Place all of the ingredients except mussels, cilantro, and green onions in a medium pot and bring to a boil over high heat.
  • 2 Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
  • 3 Strain and return to the pot. Bring to a boil, add the mussels and cook until the they are opened, 5 to 8 minutes. Stir in the cilantro and green onions, and serve.

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Bon Appetit!

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